Turkey With Cornbread Stuffing

Ingredients

Stuffing

1 recipe Simple Cornbread (no need to grill the squares for this recipe)

1 tbsp olive oil

3/4 lb hot Italian sausage, casings removed, crumbled

4 cups onion, chopped

1 1/2 cups celery, chopped

10 oil packed sun-dried tomatoes, chopped

1/2 cup fresh parsley, chopped

Directions

Prepare Simple Cornbread and let cool. Crumble or cut into small squares and set aside in a large bowl.

Meanwhile, heat the olive oil in a large sauté pan and add the crumbled sausage. Cook until browned, then add the onion and celery, stirring until
translucent. Add sausage and vegetables to the cornbread as well as the sun-dried tomatoes and parsley. Toss to combine.

Lightly stuff the cavity of the turkey and truss the bird, being sure to tuck the wings underneath. Place the remaining stuffing in a covered, greased
casserole dish and heat through at 350°F for 25 - 30 minutes.

Place a drip pan below the grids and fill halfway with hot water and wine or cranberry juice as desired. Preheat the barbecue on MEDIUM, then reduce
temperature to MEDIUM/LOW and brush or spray the grids with olive oil.

Place the turkey on the barbecue and close the lid. As a general rule, count on 15 minutes per pound, but be sure to use a meat thermometer to
determine doneness, testing after about 3 hours.

*Breast meat should be cooked to 170ºF, and dark meat to 180ºF.

*Winds and weather can affect the cooking time so factor sub-zero temperatures into your calculations! Continue to monitor the level of the liquid in the drip pan
and never let it completely dry as this can result in a flare-up. When necessary, pour in more hot water, being sure to wear an oven mitt to avoid steam burns.